Hot Fudge Cake Recipe

Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake.
—Vera Reid, Laramie, Wyoming

Nutritional Facts

Directions

Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.

Transfer to an ungreased 9-in.-square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

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"Everyone practically licked their bowls after this dessert. I did not have a 9x9 so I used an 8x11. I have never used this technique before and I was curious about how it would come out. i topped it off with a scoop of vanilla ice cream. DELICIOUS!"

"It tasted great! As mentioned in a previous comment, just watch how full you fill the pan. The cake rises more than you would expect and the fudge can overflow onto the bottom of the oven. Still tasted amazing though, the whole family loved it!"

"Yummy! Not at all what I expected......thought the liquid fudge would be on top, but it was underneath and somehow the cake moved to the top! It is sooooooo good with vanilla ice cream. Will definitely make this again!"